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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup vegetable oil |
1/2 onion, cut into 1-inch chunks |
1/4 cup firmly packed brown sugar |
1/4 cup red wine vinegar |
2 tablespoons catsup |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
4 bacon slices |
1 spinach bunch, washed, trimmed, torn into bite-size pieces |
1 1/2 cups bean sprouts |
6 mushrooms, sliced |
4 green onions, sliced |
1/2 cup sliced canned water chestnuts |
2 hard-boiled eggs, chopped |
1/4 cup dry-roasted sunflower seeds |
Directions:
1. Puree first 7 ingredients in blender or processor until smooth and emulsified. Set dressing aside.
2. Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumble. Combine spinach and remaining ingredients in large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.
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